Hearty Stew With Moose and Guinness Recipe

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Hearty Stew With Moose and Guinness
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Ingredients
15
Count
Nutrition
367
Calories
Total time
270
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 325 degrees. Using a 5-quart enameled cast iron pan (or other heavy bottom saucepan with a lid), heat 1-2 tablespoons olive oil over medium-high heat on stove-top. Add the moose to the pan, stirring occasionally until pieces are browned on all sides. Sprinkle with salt and pepper. Lower heat if needed. Once meat is browned (does not need to be cooked all the way through), transfer to a bowl along with any juices from the pan and set aside.
  2. Add 1 tablespoons olive oil to now empty pan and return to medium heat. Add onion and garlic and a pinch of salt and stir occasionally until translucent and just beginning to caramelize. Sprinkle flour over onion-garlic mixture and stir. Continue to cook over medium heat for another two minutes. Slowly pour first bottle of Guinness into pan, stirring to release browned bits on the bottom of the pan. Simmer over medium heat and stir until all the flour is incorporated with the liquid. Add beef base and stir until incorporated. At this point, add seasoning to taste.
  3. Return meat to pan and make sure all pieces are submerged in liquid. Liquid should be thick but not too. If too thick or not enough to cover meat, add more Guinness or a little water. Cover and place in preheated oven for roughly an hour and a half. (While the stew is cooking, I used this time to chop my other vegetables. Potatoes can be kept submerged in cold water to prevent browning. Drain just prior to adding to stew.).
  4. Remove stew from oven and stir pan contents making sure to scrape the bottom to prevent sticking. Add carrots and parsnip and stir to submerge. Cover and return to oven for another hour.
  5. Remove stew from oven, stir again to prevent sticking, then add potatoes. Cover and return to oven for another hour. While potatoes are cooking, wash and slice thin the mushrooms. Heat 1 tablespoons of butter in a medium saucepan on stove, add mushrooms and saute until soft. Salt to taste.
  6. Remove stew from oven and stir. Check potatoes and carrots for doneness. If not done, cover and return to oven for 30 minutes. If tender, stir in frozen peas and mushrooms until incorporated. If too thick, add more beer a splash at a time until it reaches desired consistency. Cover to retain heat. Do not return to oven.
  7. Let sit for 20 minutes, then serve with salad and hot rolls to make a filling meal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 367.23 Kcal (1538 kJ)
Calories from fat 51.67 Kcal
% Daily Value*
Total Fat 5.74g 9%
Cholesterol 94.3mg 31%
Sodium 607.11mg 25%
Potassium 1081.18mg 23%
Total Carbs 36.75g 12%
Sugars 8.87g 35%
Dietary Fiber 7.05g 28%
Protein 39.81g 80%
Vitamin C 20mg 33%
Vitamin A 1.3mg 45%
Iron 6.6mg 37%
Calcium 86.8mg 9%
Amount Per 100 g
Calories 89.92 Kcal (376 kJ)
Calories from fat 12.65 Kcal
% Daily Value*
Total Fat 1.41g 9%
Cholesterol 23.09mg 31%
Sodium 148.66mg 25%
Potassium 264.74mg 23%
Total Carbs 9g 12%
Sugars 2.17g 35%
Dietary Fiber 1.73g 28%
Protein 9.75g 80%
Vitamin C 4.9mg 33%
Vitamin A 0.3mg 45%
Iron 1.6mg 37%
Calcium 21.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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